Foods & Nutrition Unit 4—Kitchen Organization. 4.1—2 Terms Work Center Work Triangle.

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Presentation transcript:

Foods & Nutrition Unit 4—Kitchen Organization

4.1—2 Terms Work Center Work Triangle

1. Section in a kitchen that has been designed around a specific activity--

1. Work Center

2. Imaginary triangle formed by the refrigerator, stove & sink—are the focal points of the major work centers in a kitchen--

2. Work Triangle

4.2 Describe kitchen work centers—(4.2.1)

4.2.1 Match kitchen work centers— Cold storage—refrigerator Clean up—sink Mixing—planning Cook—Range & Oven—(serving)

Refrigerator Cold Storage

Sink Clean Up

Planning Mixing

Range & Oven Cooking--Baking

4.3 Identify types of kitchen floor plans— (4.3.1)

4.3.1 Design the 6 different kitchen floor plans— One wall Corridor L Shape U Shape (most efficient) Peninsula (Bar) Island or barrier free

One Wall Kitchen Apartments

Corridor Kitchen Hallway

L Shape Kitchen Two Walls

U Shape Kitchen Most Efficient Shape

Peninsula (Bar) Attached Arm

Island Barrier Free

4.4 Explain the purpose of the work triangle— Refrigerator—Cold Storage Range—Cooking & Baking Sink—Clean Up

4.4.1 Identify the work triangle in various kitchens (suggested range should fall between 8 feet to 22 feet)— Between the range, refrigerator & sink!

4.5 Name principles of kitchen storage— (4.5.1)

4.5.1 Apply principles in kitchen storage Buy only what you need First in first out (rotate stock) Clean storage areas Consider the shelf life Store items where you expect to use them